Khachapuri with cottage cheese belongs to the traditional Georgian cuisine. However, cottage cheese often means any filling with homemade or pickled cheese. The classic recipe involves baking a traditional cake with yogurt. The dough itself can be yeast-free, yeast, puff and fresh.
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Khachapuri with cottage cheese and herbs: a classic Georgian recipe
Georgian khachapuri are cooked with cottage cheese and with a lot of greens - basil, parsley, dill. For flavor, a little garlic can be added to the filling.
You will need:
- 400 g of wheat flour;
- 1 glass of water;
- 200 g pack of margarine or butter;
- 250 g of fatty cottage cheese;
- parsley, dill, basil, cilantro;
- salt, ground pepper to taste;
- garlic - a couple of cloves.
Cooking process step by step
Lightly heat the water and add salt to it, mix and add 1 cup of flour. Knead uncooked dough and put it in the refrigerator for a while. While the dough is cooling, mix the rest of the flour with a pack of butter, chopping it into flour and getting an oily crumb at the output.
Combine this crumb with the dough from the refrigerator, knead with your hands and roll into a thin layer. Fold it four times and roll it again. Repeat these two more times. Thereby you get some semblance of puff pastry. Roll the last layer back into a 4 mm thick layer.
Cut the layer into 10-15 cm squares. Mix the cottage cheese with salt, herbs, pepper. At the end, enter the garlic passed through the press. The filling is basically ready, but if you wish, you can add 2 finely chopped boiled eggs to it, it turns out very tasty.
Distribute the filling into squares, each of them fold in half to make a triangle, pinch the edges. Bake khachapuri in a dry frying pan under a small fire, turning the cake on both sides. You can bake in the oven, but pre-grease the surface of the dough with a beaten egg.
Cottage cheese khachapuri with cheese
You will need:
- 350 g of wheat flour;
- 250 g of cottage cheese;
- 1 egg
- 170 g butter;
- salt to taste;
- 3 pinches of soda.
- For filling:
- 350 g of cheese;
- 2 tbsp. tablespoons of mayonnaise;
- some garlic, pepper, salt to taste.
Cooking process step by step
Curd for a recipe needs a regular store, if it's dry, add a little milk or sour cream. Prepare the dough by mixing cottage cheese, egg, butter, soda and salt in one bowl, then pour in the flour. The dough should be supple and soft. Put it in the refrigerator for a while until the filling is prepared.
For the filling, combine in a bowl grated cheese, crushed garlic in a press, sour cream, mayonnaise, salt and pepper everything, add greens if desired. In the homeland of khachapuri, green garlic is also added to the filling with cheese. Good feathers of young green garlic will also go here.
Roll half of the dough into a circle and place on a baking sheet covered with parchment paper. Pre-dust the baking sheet with flour. Then lay out the filling, put the second round of dough on it, rolled out as well. Pinch the edges. Put a baking sheet in the oven preheated to 180 ° C and bake the product for about 30 minutes.
Adjarian cottage cheese khachapuri at home
Khajapuri in Adjara is also called "boats", because the yeast dough according to this recipe is molded so that the cheese filling is like in a boat, the top of the tortilla is decorated with a yolk eye.
You will need:
- 0.5 kg of flour;
- 1/2 cup of milk;
- 1 glass of water;
- 1/2 tsp. sugar and salt;
- 1 teaspoon of dry yeast;
- 1 tbsp. a spoonful of vegetable oil.
For filling:
- 400 g Imereti or Adyghe cheese;
- raw chicken eggs by the number of cakes;
- butter.
Step-by-step cooking process
First, prepare the filling, for this, grate 400 g of Imereti or Adyghe cheese on a coarse grater. Put sugar, butter, salt in warmed milk and water, pour in the yeast and wait for them to disperse. Lastly, add flour to the mass and knead a little sticky dough, leave it to rise.
After an hour and a half, knead the dough so that it rises again. Pour some water into the grated cheese to make a semi-liquid mass. Divide the finished dough into six parts. Roll each of them into a cake. Roll the cake into a roll, pinch the edges, and expand the middle - you should get something like a boat.
Put the prepared stuffing in the boat. Set the temperature in the oven to 250 ° C and bake khachapuri for 15 minutes. Break one fresh egg into each product and bake it quickly so that the egg grasps slightly, but the yolk remains liquid. It takes 2-3 minutes. Serve khachapuri by putting a piece of butter in each cake.
